Gotowa bibliografia na temat „Milk spoilage”
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Artykuły w czasopismach na temat "Milk spoilage"
DEETH, HILTON C., TATIK KHUSNIATI, NIVEDITA DATTA i ROBERT B. WALLACE. "Spoilage patterns of skim and whole milks". Journal of Dairy Research 69, nr 2 (maj 2002): 227–41. http://dx.doi.org/10.1017/s0022029901005301.
Pełny tekst źródłaBarman, Charles, Alan L. Gillen, Robert P. Williams i Phan Duong. "Milk Spoilage Poster". American Biology Teacher 50, nr 5 (1.05.1988): 312–14. http://dx.doi.org/10.2307/4448750.
Pełny tekst źródłaDOUGLAS, SARAH A., MICHAEL J. GRAY, ALLISON D. CRANDALL i KATHRYN J. BOOR. "Characterization of Chocolate Milk Spoilage Patterns". Journal of Food Protection 63, nr 4 (1.04.2000): 516–21. http://dx.doi.org/10.4315/0362-028x-63.4.516.
Pełny tekst źródłaRichardson, Zack, David Perez-Guaita, Kamila Kochan i Bayden R. Wood. "Determining the Age of Spoiled Milk from Dried Films Using Attenuated Reflection Fourier Transform Infrared (ATR FT-IR) Spectroscopy". Applied Spectroscopy 73, nr 9 (8.08.2019): 1041–50. http://dx.doi.org/10.1177/0003702819842548.
Pełny tekst źródłaLu, Michael, Yvonne Shiau, Jacklyn Wong, Raishay Lin, Hannah Kravis, Thomas Blackmon, Tanya Pakzad i in. "Milk Spoilage: Methods and Practices of Detecting Milk Quality". Food and Nutrition Sciences 04, nr 07 (2013): 113–23. http://dx.doi.org/10.4236/fns.2013.47a014.
Pełny tekst źródłaNJ, Kannampilly, Thangavel K, Peter D i Rose L. "Milk Spoilage Detection by Impedance Measurement". International Journal of Current Research and Review 13, nr 05 (2021): 183–87. http://dx.doi.org/10.31782/ijcrr.2021.13534.
Pełny tekst źródłaRibeiro Júnior, José Carlos, Brígida Kussumoto de Alcântara i Vanerli Beloti. "Spoilage potential of Paenibacillussp. in Brazilian raw milk". Ciência Rural 46, nr 4 (kwiecień 2016): 637–40. http://dx.doi.org/10.1590/0103-8478cr20150810.
Pełny tekst źródłaYUAN, LEI, FAIZAN A. SADIQ, METTE BURMØLLE, TONGJIE LIU i GUOQING HE. "Insights into Bacterial Milk Spoilage with Particular Emphasis on the Roles of Heat-Stable Enzymes, Biofilms, and Quorum Sensing". Journal of Food Protection 81, nr 10 (12.09.2018): 1651–60. http://dx.doi.org/10.4315/0362-028x.jfp-18-094.
Pełny tekst źródłaEVERTON, J. R., P. G. BEAN i T. E. BASHFORD. "Spoilage of canned milk products by flavobacteria". International Journal of Food Science & Technology 3, nr 3 (28.06.2007): 241–47. http://dx.doi.org/10.1111/j.1365-2621.1968.tb01461.x.
Pełny tekst źródłaA., Ahmed, i Mdegela R.H. "The Essential Oil from the Spices and Herbs Have Antimicrobial Activity Against Milk Spoilage Bacteria". African Journal of Agriculture and Food Science 5, nr 1 (24.03.2022): 54–62. http://dx.doi.org/10.52589/ajafs-bscq1fgh.
Pełny tekst źródłaRozprawy doktorskie na temat "Milk spoilage"
Stevenson, Robert Gregory. "Psychrotrophic spoilage of pasteurised milk". Thesis, Queen's University Belfast, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342983.
Pełny tekst źródłaMoloto, Phuti Gladys. "Identification of the dominant bacteria associated with the spoilage of UHT full cream milk". Thesis, Vaal University of Technology, 2016. http://hdl.handle.net/10352/457.
Pełny tekst źródłaThe Organization for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization (FAO) of the United Nations predict that milk production and the dairy sector will remain one of the fastest-growing agricultural subsectors over the coming decade. The global milk production is projected to expand over the 2011-2020 period at an annual rate of 2%. In South Africa alone, approximately 14 – 15 million litres of milk are wasted annually due to microbial spoilage. Therefore, the identification of the spoilage microorganisms in the milk products is necessary. This will contribute towards the design of appropriate measures to prevent wastage due to spoilage and in turn contribute towards sustainability of the sector. Accordingly, one hundred samples of spoiled full cream UHT milk were collected from two plants of each of the two largest milk processors. These samples were examined visually, and the pH was measured. A presumptive identification up to genus level was conducted by examining morphological features and conducting Gram-stain, catalase and oxidase tests. Species-specific identification was done by using the Analytical Profile Index and Biolog system. Molecular profiling was done by sequencing the rDNA genes. The main spoilage organisms identified in the samples were Pseudomonas, Micrococcus, Bacillus, Enterococcus and Lactobacillus. All organisms belonging to the five genera were psychrotrophs, which are commonly found in biofilms in UHT milk processing equipment. Therefore, according to the study, the spoilage bacteria apparently entered into the milk due to inadequate cleaning-in-place (CIP) processes. More importantly, further studies should be conducted in order to identify the spoilage microbes and how CIP processes can be improved.
Nicolaou-Markide, Nicoletta. "The use of analytical techniques for the rapid detection of microbial spoilage and adulteration in milk". Thesis, University of Manchester, 2011. https://www.research.manchester.ac.uk/portal/en/theses/the-use-of-analytical-techniques-for-the-rapid-detection-of-microbial-spoilage-and-adulteration-in-milk(014652ea-b404-4bd5-bd8b-5b91bcb06cff).html.
Pełny tekst źródłaGrove, Tina Moler. "Use of Antimycotics, Modified Atmospheres, and Packaging to Affect Mold Spoilage in Dairy Products". Diss., Virginia Tech, 1998. http://hdl.handle.net/10919/26512.
Pełny tekst źródłaPh. D.
Cameron, Michelle. "Impact of low-frequency high-power ultrasound on spoilage and potentially pathogenic dairy microbes". Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/597.
Pełny tekst źródłaMcCarthy, Conor Neil, i n/a. "Regulatory Elements Controlling Lipase and Metalloprotease Production in Pseudomonas fluorescens B52". Griffith University. School of Health Science, 2003. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20031015.124744.
Pełny tekst źródłaMcCarthy, Conor Neil. "Regulatory Elements Controlling Lipase and Metalloprotein Production in Pseudomonas fluorescens B52". Thesis, Griffith University, 2003. http://hdl.handle.net/10072/367432.
Pełny tekst źródłaThesis (PhD Doctorate)
Doctor of Philosophy (PhD)
School of Health Sciences
Full Text
Decimo, M. "BACTERIAL ENZYMATIC ACTIVITIES AS POTENTIAL MARKERS FOR ASSESSING THE TECHNOLOGICAL PROPERTIES OF (UN)PROCESSED MILK". Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/244558.
Pełny tekst źródłaABSTRACT Psychrotrophic bacteria are responsible for the highest spoilage of unprocessed or heated milk during storage because of their capacity to synthesize thermostable extracellular proteases and lipases. The activities of these enzymes lead to formation of off-odours/flavours, gelation of milk, lowering of milk foaming properties, loss of sensory quality and shortening of the shelf life. To date, still little is known about the specific proteolytic and lipolytic pathways of these thermostable enzymes. Initially we evaluated the enzymatic traits of 80 raw milk-associated psychrotrophic strains. Among psychrotrophic isolates, Pseudomonas were the most commonly occurring contaminants (78.75%) being Pseudomonas fluorescens the predominant isolated species (30.16 %), along with Enterobacteriaceae (21.25%), primarily Serratia marcescens (52.94 %). Forty-one of the psychrotrophic strains were positive for all the enzymatic activities. The highest number of positive strains for all incubation temperatures was found for the lipolytic activity (59), followed by proteolytic (31) and lecithinase (28) activities. The enzymatic traits varied among the Pseudomonas and Enterobacteriaceae strains and were markedly influenced by incubation temperature being 30 °C the optimal one. The aprX gene was detected in 19 out of 80 psychrotrohic strains and it resulted widespread among P. fluorescens strains (15 out of 18). The second part of the research was focused on the evaluation of spoilage potential of psychrotrophic strains by analyzing the production of volatile organic compounds (VOCs) and the release of free fatty acids (FFAs). From results of SPME-GC/MS analysis, different species of the genus Pseudomonas and Serratia marcescens produced a complex and strain-dependent VOCs profiles in UHT milk samples at different storage and time conditions. Fifty-six VOCs belonging to 7 chemical groups (aldehydes, ketones, fatty acids, esters, alcohols, sulphur compounds and hydrocarbons) were identified. Generally, the VOCs went to increase during the storage time both in the control and contaminated milk samples, some compounds being detected only in the latter samples. Compounds such as 3-methylbutan-2-ol, 3-methylhexan-2-ol, pentan-1-ol and 3,3-dimethylhexane were detectable only for P. fragi. P. rhodesiae was the only species producing pentane-2,3-dione, heptane and 3-methylhexane while hexane was released only by P. fluorescens. P. mosselii and P. fragi produced the highest number of sulphur compounds and alcohols, respectively. The highest number of FFAs and ketons was detected in the headspace of milk samples contaminated by P. rhodesiae and S. marcescens. P. fluorescens provided the lowest development of VOCs. 3-methylbutan-1-ol, 2 methylpropan-1-ol, 3-hydroxybutan-2-one, butane-2,3-dione and butanoic and hexanoic acids could be regarded as potential markers of psycrotrophic contamination useful for the early detection of milk bacterial spoilage. Regarding the release of FFAs, different quantities of these compounds have been released from milk fat by tested bacteria, between and within species, in relation to diverse capacity for production of lipolytic enzymes. Palmitic (16:0), oleic (18:1) and linoleic (18:2) acids levels were found to be the highest among the SFAs, MUFAs and PUFAs, respectively. P. fluorescens PS73 and P. fluorescens PS81 were the major FFAs producers, at 24 h and 4 days of incubation, respectively while H. alvei PS57 and P. fragi PS55 were the less active in lipid breakdown at both the incubation conditions. Lipases from psychrotrophic strains showed a variable range of specificity toward fatty acid esters with different fatty acid chain lengths, being P. fragi PS55, P. putida PS17, P. fluorescens PS14 and P. fulva PS10 the more active to hydrolyse triglycerides. Lipase from P. rhodesiae PS62 showed the highest hydrolytic resistance toward all tested fatty acid triglycerides. Finally, proteomic characterization of extracellular proteases of P. fluorescens strains has been performed. One thermostable protease of approximately 45 kDa was detected in each of the cell-free supernatant of the selected strains on a casein zymogram gel. After concentration by ultrafiltration (10 kDa), the protease extract of P. fluorescens PS19 showed a high proteolytic activity and two additional proteolytic bands with molecular masses of approximately 15 and 25 kDa on casein zymography. This extract was subjected to proteomic characterization by nLC/MS/MS analysis of both in gel and in solution digestion. Results showed the protease of 45 kDa to correspond to P. fluorescens AprX metalloprotease (acc. no. C9WKP6, UniProt). In addition, the same results leaded to recognize the 15 kDa protease as a fragment of this AprX metalloprotease. On the contrary, the 25 kDa protease showed no homology to any known protein of Pseudomonas spp. The characterization by LC/MS of the peptides profile generated by the action of thermostable proteases of the same strain on milk caseins is still under investigation. Overall, this study provides a better understanding of the enzymatic activities of psychrotrophic bacteria in milk.
Hanson, Michelle. "Microbial spoilage patterns of pasteurized fluid milk products". 2004. http://catalog.hathitrust.org/api/volumes/oclc/56140443.html.
Pełny tekst źródłaTypescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 54-57).
Al-Zoreky, Nageb. "Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products". Thesis, 1992. http://hdl.handle.net/1957/27112.
Pełny tekst źródłaGraduation date: 1993
Książki na temat "Milk spoilage"
Zoreky, Nageb. Effect of selected lactic acid bacteria on the growth of food-borne pathogens and spoilage microorganisms in raw milk and milk products. 1992.
Znajdź pełny tekst źródłaCzęści książek na temat "Milk spoilage"
Kumar Verma, Deepak, Dipendra kumar Mahato, Sudhanshi Billoria, Mandira Kapri, P. K. Prabhakar, Ajesh Kumar V i Prem Prakash Srivastav. "Microbial Spoilage in Milk and Milk Products: Potential Solution, Food Safety, and Health Issues". W Microorganisms in Sustainable Agriculture, Food, and the Environment, 171–95. Waretown, NJ : Apple Academic Press, 2017.: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315365824-6.
Pełny tekst źródłaDeeth, H. C. "Stability and Spoilage of Lipids in Milk and Dairy Products". W Advanced Dairy Chemistry, Volume 2, 345–73. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-48686-0_11.
Pełny tekst źródła"Spoilage Microorganisms in Powdered Milk". W Food Spoilage Microorganisms, 155–70. Boca Raton : Taylor & Francis, 2017. | Series: Food microbiology: CRC Press, 2017. http://dx.doi.org/10.4324/9781315368887-17.
Pełny tekst źródłaTecher, C., F. Baron i S. Jan. "SPOILAGE OF ANIMAL PRODUCTS | Microbial Milk Spoilage". W Encyclopedia of Food Microbiology, 446–52. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-384730-0.00443-2.
Pełny tekst źródłaLu, Michael, i Nam Sun Wang. "Spoilage of Milk and Dairy Products". W The Microbiological Quality of Food, 151–78. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-08-100502-6.00010-8.
Pełny tekst źródłaLaPointe, G. "Understanding and preventing spoilage of cow’s milk". W Achieving sustainable production of milk Volume 1, 145–58. Burleigh Dodds Science Publishing, 2017. http://dx.doi.org/10.4324/9781351114165-4.
Pełny tekst źródłaLaPointe, G. "Understanding and preventing spoilage of cow’s milk". W Achieving sustainable production of milk Volume 1, 145–58. Burleigh Dodds Science Publishing, 2017. http://dx.doi.org/10.19103/as.2016.0005.06.
Pełny tekst źródłaKazou, Maria, Alkmini Gavriil, Chryssi Kounenidaki i Effie Tsakalidou. "Microbial quality and spoilage of raw cow’s milk". W Understanding and improving the functional and nutritional properties of milk, 593–636. Burleigh Dodds Science Publishing, 2022. http://dx.doi.org/10.19103/as.2022.0099.18.
Pełny tekst źródłaEskin, N. A. Michael. "Biochemistry of Food Spoilage: Off-Flavors in Milk". W Biochemistry of Foods, 433–64. Elsevier, 1990. http://dx.doi.org/10.1016/b978-0-08-091808-2.50015-0.
Pełny tekst źródła"Microbiology of Primary Food Commodities". W Food Microbiology, 130–71. Wyd. 4. The Royal Society of Chemistry, 2015. http://dx.doi.org/10.1039/bk9781849739603-00130.
Pełny tekst źródłaStreszczenia konferencji na temat "Milk spoilage"
Phukkaphan, Natnaree, Tanthip Eamsa-ard, Chalisa Chairanit i Teerakiat Kerdcharoen. "The Application of Gas Sensor Array based Electronic Nose for Milk Spoilage Detection". W 2021 7th International Conference on Engineering, Applied Sciences and Technology (ICEAST). IEEE, 2021. http://dx.doi.org/10.1109/iceast52143.2021.9426263.
Pełny tekst źródłaAlabdulkarem, Abdullah, Jan Muehlbauer, Yunho Hwang i Reinhard Radermacher. "Self-Sufficient Photovoltaic Powered Chiller for Dairy Applications". W ASME 2015 9th International Conference on Energy Sustainability collocated with the ASME 2015 Power Conference, the ASME 2015 13th International Conference on Fuel Cell Science, Engineering and Technology, and the ASME 2015 Nuclear Forum. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/es2015-49027.
Pełny tekst źródłaJoppich, J., Z. Su, M. Marschibois, K. Karst, C. Bur i A. Schütze. "2.3 - MOS Sensors for Spoilage Detection of Milk using GC-MS and Human Perception as Reference". W 16. Dresdner Sensor-Symposium 2022. AMA Service GmbH, Von-Münchhausen-Str. 49, 31515 Wunstorf, Germany, 2022. http://dx.doi.org/10.5162/16dss2022/2.3.
Pełny tekst źródłaIshmuratov, Halyaf. "FEEDING OF GRAIN OF CEREALS TREATED WITH HEAT AND UREA TO NEW COWS". W Multifunctional adaptive feed production. ru: Federal Williams Research Center of Forage Production and Agroecology, 2020. http://dx.doi.org/10.33814/mak-2020-22-70-115-12.
Pełny tekst źródłaMaziero, João Pedro, Carolina Toledo Santos, Pricila Veiga dos Santos i Juliano Gonçalves Pereira. "Avaliação do uso de ozônio em temperaturas de leite cru refrigerado na contagem de psicrotróficos". W Semana Online Científica de Veterinária. CONGRESSE.ME, 2021. http://dx.doi.org/10.54265/gsri7118.
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